AIP hummus

BEET CAULIFLOWER HUMMUS

Ingredients

• 3 medium sized beets

• 6 cloves garlic minced

• 1 head cauliflower washed & chopped, you can include the stems

• 1/3 cup olive oil

• 1 whole lemon juiced

• 1/2 tsp sea salt

Instructions

For the oven option:

• For the oven option: Preheat the oven to 425. Wrap the washed beets in foil and 1 tablespoon olive oil. Bake for 1 hour or until soft. Once the beets cool, peel the beets.

For the instant pot option: (my favorite)

• Place the beets in an instant pot on pressure cook HIGH for 15 minutes with 2 cups of water with the vent on top closed. When the time is up open the vent VERY carefully or you will burn yourself. I like to open it with a hand towel. Once the beets cool peel them.

• While the beets are cooking add the chopped cauliflower into a sauce pan with 1/2 cup of water and steam the cauliflower for 7 minutes on medium high heat with a lid. You want to cook the cauliflower just enough so that it is soft, but not mushy. If you need more water, you can slowly add 1 tablespoon at a time to prevent the cauliflower from drying out.

• Once the beets and cauliflower cook, place all ingredients in a high speed blender for 30 seconds. To serve, you can add fresh chopped parsley or almond slivers to garnish.

Notes

You can store this dip in the fridge for up to 1 week.

ROASTED TURNIP HUMMUS

• 2 large turnips (to total about 1 1/2pounds when combined with the beet)

• 1 small golden beet

• 4 garlic cloves

• 2 tablespoons olive oil (divided)

• 1/2 teaspoon salt

• juice of 1/2 lemon

• chopped parsley and additional olive oil for serving

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INSTRUCTIONS

1. Preheat oven to 425° F.

2. Peel and cut turnips into cubes about 2 inches square. Clean beet (peeling not necessary) and cut into the same size cubes. Peel garlic cloves.

3. Spread cut turnips and beets and garlic loves into a roasting pan or dish large enough to hold everything in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with salt.

4. Roast for 30 minutes, tossing vegetables about half way through the cooking time to promote gentle browning on as many sides as possible.

5. Allow to cool for a few minutes, then transfer roasted vegetables to a food processor.

6. Add lemon juice and 1 tablespoon olive oil and then puree until smooth.

7. Transfer to a bowl and then refrigerate until completely cool.

8. Before serving, drizzle with additional olive oil and sprinkle with chopped parsley.